Quick, easy, moist & packed with flavor. Serve with a salad or enjoy it the next day cold, and the best part, kids love it!
2 Skinless Boneless Chicken Breast
Marinade
3 Eggs, beaten
9 g (3 tbsp) Parsley, chopped
18 g (¼ cup) grated Parmesan
1 garlic clove, pressed
Lemon zest
Salt & Pepper, q.b.
Breading
GF flour (w/o zanthan gum)
GF Panko or breadcrumbs
Fry oil
Blend of vegetable & EVOO for flavor
Method
1. Pound chicken to a even thickness in a ziplock or plastic wrap
2. In a small bowl mix eggs, cheese, garlic, parsley, salt & pepper & lemon zest. Then add to a ziplock with the chicken & allow to marinate in the refrigerator for 30 minute or up to 8 hours
3. Remove chicken from the refrigerator & pour egg marinate on a plate
4. Place 4 plates in front of you in this order: Flour, egg, breadcrumbs & a finish plate.
5. Dip the chicken in the flour, egg mixture, then the Panko & press the crumbs into the chicken. Place on a plate ready to fry
6. Keep another plate nearby with a paper towels for the finished chicken
7. In a large frying pan over medium heat add frying oil blend. Once the oil has reached 180C/350°F add the chicken. Fry until golden brown, about 3 minutes per side or an internal temperature of 165F. Using tongs remove chicken & place on the plate with paper towels.
*Alternatively bake at 180C/350 F for 12-15 minutes
8. Squeeze a fresh lemon over each slice & sprinkle with salt
Serve alone with slices of lemon & parsley sprigs or with a Arugula tossed with 👇🏻
Lemon Vinaigrette
⅛ C Red Wine vinegar
¼ C Fresh Lemon Juice
½ C Olive Oil
1 Tbsp Dijon mustard
1 tsp sugar, honey or maple syrup, q.b.
½ garlic, pressed or grated
Salt & Pepper
Lemon zest
Add all to a jar & shake for a few minutes to emulsify